CORN MEAL GRIDDLE CAKES
- 2 cups corn meal
- ½ cup flour
- 1 tsp. baking powder
- 1 tsp. soda
- 2 eggs
- 2 cups buttermilk
- 2 tblsp. butter
- 1½ tsp. salt
Sift flour, corn meal, baking powder, soda and salt. Sift again. Beat eggs well, add the buttermilk and combine with the dry ingredients. Beat until smooth and add melted butter. Bake on hot griddle. The “dutch” housewife rubbed the griddle with the flat part of a raw turnip cut in half, to prevent sticking. Some used a little cloth bag filled with salt. Serve with brown sugar or syrup.
CORN FRITTERS
- 2 eggs, separated
- 2 tblsp. flour
- 1 tblsp. sugar
- 2 cups grated fresh corn
Beat the egg yolks and add the flour, 1 teaspoon salt and a little pepper. Add the corn and fold in the stiffly beaten egg whites. Drop small spoonfuls on greased griddle or frying pan. Do not cook too fast.
OLD-FASHIONED FLANNEL CAKES
- 2 cups flour
- 1 tblsp. baking powder
- 1 tsp. salt
- 2 cups milk
- 2 eggs, separated
- 2 tblsp. melted butter
Sift together in a bowl the flour, salt and baking powder. Beat the egg yolks and add the milk. Pour milk mixture slowly into the dry ingredients and beat to a smooth batter. Add the melted butter then fold in the stiffly beaten egg whites. Bake on hot griddle. Makes about 12 cakes.